Coconut Mochi Cake

If you've never tried mochi or mochi cake, it has a pleasantly chewy and dense texture. I warn you, to some, this might seem odd, but to me it's utterly delicious. Well I begged my friend for the recipe and here it is, so enjoy everyone! I knew I would have to, have to make this cake for my family on Thanksgiving and I guess you're wondering WHY on Thanksgiving? Seems odd doesn't it?
Well my family hates, loathes, protests overly-sweet baked goods. Never will I ever make them a cupcake or other baked goods for them! Well I was right, this cake was perfectly sweet but not overly so. The texture really resembles some Vietnamese bakery goods as well so I knew that that would also be familiar to them. Anyways, I love this cake! Plus, did I mention how easy it is?! Just mix and bake, and you're done folks!

Mochi Cake

Yields: 1 large bundt cake

Original recipe from Kim, my friend.

Printable Recipe

1 stick butter, melted

2 tsp. vanilla

2 cups sugar

4 eggs, beaten (or 3, if you prefer a more dense cake)

2 tsp. baking powder

1 16 oz. box Mochiko flour

1 12 oz. can evaporated milk

1/2 cup water

1 13.5 oz. can coconut milk

Mix everything together and put in a greased baking pan. Put in a 350 F oven for an hour, until an inserted toothpick comes out clean. Cool completely then enjoy.